Pickles

20-24 Pickling Cucumbers ( 3-3 1/2 lbs)
8 Bay Leaves
2 Bunches Fresh Dill
4-8 Tbs Dill Seeds
1/4 Cup Celtic Sea Salt
2 Tbs Mustard seeds
1/4 Cup Apple Cider Vinegar
2 Tbs Peppercorns
2 Quarts Water
2 Tbs Whole Allspice
10 Cloves Garlic
1 Tbs Turmeric
4-8 Dried Red Chili Peppers

Place half of the spices and half of the dill at the bottom of a mason jar, any glass jar, stone crock or stainless steel container. Add half of the
amount of cucumbers. Top with the rest of the spices, the dill and the cucumbers. Pour in the vinegar and water. Mix well and cover the cucumbers with this brine. Make sure cucumbers are fully covered and remain under the brine.

Store containers in a cool place between 70-80 degrees F. Lower temperatures are okay but fermentation will take longer. Temperatures above 80 degrees F. may cause spoilage so check for scum on top everyday.

Check the container often, promptly removing any scum or mold which might be forming. If the cucumbers should ever become soft and slimy or give off an obnoxious odour, it is best to discard them and start from scratch. When pickles are fermented, store in the refrigerator, making sure that the pickles are always covered with the brine.

For other recipes by Dorit, see
Dorit’s book: Celebrating Our Raw Nature

 

Burgers Made out of Mushrooms

(This one is a favorite with children)

2 Portobello Mushrooms
1 T. Capers
1 Yellow bell pepper, chopped small
1 Clove Garlic
1 Red bell pepper, chopped small
1 handful fresh sprouts
1/2 Red Onion, sliced thin
2 T. Apple Cider or Umeboshi Vinegar
1 T. Sea Vegetable Flakes (optional)
1 T. Nama Shoyu
1 Very ripe tomato, sliced
1 T. Olive oil
1/2 Cucumber, sliced thin
1/4 Cup Olives , pits removed and chopped fine

Clean and cut stems off mushrooms. Put whole in a dish. In a blender, mix the nama shoyu, garlic, vinegar and oil. Pour this mixture over the whole mushrooms and dehydrate for 1-2 hours at 105 degrees F.

On the inside of one mushroom, build a tower of the tomatoes, cucumbers, olives, sea vegetable flakes, onions, bell peppers and sprouts.

Serve as is, or cover with other mushrooms. Press down and serve with a drizzle of juice from the tomatoes on the side.

For other recipes by Dorit see

Dorit’s book: Celebrating Our Raw Nature

 

Savoury Quinoa (partially cooked)

1/2 Cup Quinoa
1/3 Cup Walnut Oil
1 Cup Water
3 Tomatoes
1 Cup Parsley
2 T. Fresh Mint, chopped
1 Cup Scallions
1 dash Celtic Sea Salt Herbes de Provence
1/3 Cup Lemon Juice, freshly squeezed
Seasoning

Cook quinoa in the water, using the instructions for the basic recipe.. Put in a serving bowl. Chop the tomatoes, parsley and scallions. Add the rest of the ingredients. Add to a bowl with the quinoa, mix well and adjust seasoning to taste. Allow to sit for all the flavours to blend, before serving. This dish can be made a day ahead.

For other recipes by Dorit see

Dorit’s book: Celebrating Our Raw Nature

 

Liver Flush Cocktail

1 c. Freshly squeezed citrus Juice (grapefruit or orange preferably)
1/2-1 T. Ginger
1 T. Cold pressed, Organic Extra Virgin Olive Oil
1-2 cloves Garlic

In a powerful blender, mix all the ingredients on low speed and drink first thing in the morning.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Sunflower Pate

(Hearty meal on a budget)

3 Cups Sunflower seeds, sprouted
2-3 Cloves Garlic, chopped
1 cup Lemon juice
Dash Cayenne pepper
1/4 Cup Nama Shoyu

In a food processor, use S blade to process all the ingredients together, adding lemon juice gradually and adjusting according to desired taste. Mix thoroughly until smooth. If a Blendtec Total Blender is available, then grind sunflower seeds first, adding the other ingredients gradually. Store in an airtight container (preferably) to increase storage time for up to two weeks if desired.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature